Method for a freeze dried fortified coffee having improved rate of solubility

ABSTRACT

Liquid coffee extract is brought up to the relatively high solid content of between about 35 and 50% solids by the addition of various nutritive ingredients and then slowly and continuously cooled from about 35* to 40*F to between -14*F and -20*F over a period of at least 40 minutes. The extract is then thoroughly frozen and freeze dried to a stable moisture content to yield a dry, soluble coffee product having an improved and acceptable rate of solubility.

United States Patent [191 Ponzoni et al.

[4 1 June 10, 1975 METHOD FOR FREEZE DRIED FORTIFIED COFFEE HAVING IMPROVED RATE OF SOLUBILITY [75] Inventors: George B. Ponzoni, Spring Valley,

N.Y.; Richard J. Leonard, Totowa,

[21] Appl. No.: 294,063

[52] U.S. Cl. 426/262; 34/5; 62/58; 426/366; 426/385 [51] Int. Cl A23l 3/36; A23f H06 [58] Field of Search 99/65, 71, 199; 62/58; 34/5; 426/262270, 384385, 443, 444, 492, 366

[56] References Cited UNITED STATES PATENTS 2,206,319 7/1940 Geitz, Jr. 99/65 X 2,324,526 7/1943 Morgenthaler 99/71 2,333,027 10/1943 Morgenthaler 99/71 2,340,989 2/1944 Salkin 99/71 2,826,504 3/1958 Chase et a1. 99/71 3,253,420 5/1966 De George 3,408,919 11/1968 Geggenheim 3,438,784 4/1969 Clinton et a1. 3,457,083 7/1969 Kawai et a1. 99/71 X OTHER PUBLICATIONS Rate-controlling factors in freeze drying. ln Fundamental aspects of the Dehydration of Foodstuffs. Macmillan Co., N.Y., a compilation of papers read at the conference held in Aberdeen th-27th, March 1958.

Effect of Freezing Rate on Rate of Sublimation and Flavor Retention in Freeze Drying. In Symp. Thermodynamic Aspects of Freeze Drying. Intern. Inst. Refrig, Comm. X, Lausanne, Switzerland.

Food Dehydration, Vol. 1, Second Edition, published by AVl Pub. Co. 1973, Drying Methods and Phenomena, pp. l61-l67.

Coffee Processing Technology, by Sivetz and Foote, Vol. 1, Published by AVI Pub. Co. Found in Gp 170, pp. 134-137.

Primary Examiner-Frank W. Lutter Assistant ExaminerN. Greenblum Attorney, Agent, or FirmThomas R. Savoie; Bruno P. Struzzi [5 7 ABSTRACT Liquid coffee extract is brought up to the relatively high solid content of between about and 50% solids by the addition of various nutritive ingredients and then slowly and continuously cooled from about 35 to F to between 14F and -20F over a period of at least 40 minutes. The extract is then thoroughly frozen and freeze dried to a stable moisture content to yield a dry, soluble coffee product having an improved and acceptable rate of solubility.

4 Claims, No Drawings 

1. A METHOD FOR PRODUCING A READILY-SOLUBLE, FORTIFIED, FREEZE-DRIED COFFEE EXTRACT CONTAINING FROM ABOUT 20 TO A. OBTAINING A COFFEE EXTRACT CONTAINING FROM ABOUT 20 TO S 30% SOLUBLE SOLIDS, B. INCREASING THE SOLIDS CONCENTRATION OF SAID COFFEE EXTRACT TO BETWEEN 35 AND 50% SOLIDS BY THE ADDITION OF FORTIFYING INGREDIENTS SELECTED FROM THE GROUP CONSISTING OF SUGARS, HYHYDROLIZED CEREAL SOLIDS, PROTEINS, VITAMINS, MINERALS AND COMBINATIONS THEREOF, C. CONTINUOUSLY COOLING THE FORTIFIED EXTRACT FROM A TEMPERATURE OF BETWEEN 35* AND 40*F TO ITS EUTECTIC POINT OVER A PERIOD OF AT LEAST 40 MINUTES, D. FURTHER COOLING THE FORTIFIED EXTRACT TO THROUGHLY FREEZE THE EXTRACT, E. FREEZE-DYING THE THROUGHLY FREEZE
 2. The method of claim 1 wherein the cooling period is at least about 50 minutes.
 3. The method of claim 1 wherein the freeze dried product comprises from 35 to 65% coffee solids, 20 to 45% carbohydrates, 5 to 40% proteins and 0.1 to 2% vitamins and minerals.
 4. The method of claim 1 wherein a food dye is added to the extract before freezing in order to develop a dark brown colored freeze-dried product. 